Apple vinegar is highly recommended for nutrition due to its health benefits and bioactive components. However, the apple cultivar greatly influences the quality of the vinegar. In this research, our focus was on examining the impact of four differen...
Apple cider vinegar has gained widespread popularity for its numerous health benefits and versatile applications in human consumption [...]
Apple vinegar is a natural product widely used in food and traditional medicine as it contains many bioactive compounds. The apple variety and production methods are two factors that play a major role in determining the quality of vinegar. Therefore,...
This study aims to examine the ability of apple vinegar on phenylhydrazine (PHZ)-induced hemolytic anemia in Wistar rats. In vitro, phenolic and flavonoid content and antioxidant activity were determined. In vivo, phenylhydrazine (10 mg/kg) was injec...
Côte d’Ivoire has the largest cashew tree cultivation area in the world, but the cashew apple produced is still underutilized despite its potential for industrial use. The present study aimed to isolate and identify acetic acid bacterial...
Due to its availability and low cost, apple cider vinegar (ACV) is a frequently used as an attractant for monitoring the invasive spotted wing drosophila, Drosophila suzukii. In laboratory cage experiments, the attraction of ACV alone was compared wi...
Apple vinegar is a functional ingredient rich in acetic acid; however, its incorporation into powdered food products is limited by its volatility, acidity, and heat sensitivity. This study investigated the spray-drying microencapsulation of apple vin...
This study was carried out to determine the effects of apple vinegar and sodium diacetate addition on the aerobic stability of fermented high moisture maize grain (HMM) silage after opening. In the study, the effect of three different levels (0%, 0.5...
The main objective of the current study was to determine the physicochemical properties, antioxidant activities, and α-glucosidase and α-amylase inhibition of apple vinegar produced by artisanal and industrial methods. Apple vinegar sampl...
Background/Objectives: High-fat-diet (HFD) consumption drives chronic liver injury via gut dysbiosis and metabolic disturban. Apple cider vinegar, rich in polyphenols and organic acids, shows potential in metabolic regulation. This study aimed to inv...
As a byproduct of bromelain extraction procedures, pineapple stem flour is underutilized. Since water glues derived from gelatinization typically have poor mold resistance, this study aims to produce flour-based value-added products, such as mold-res...
The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) w...
In this study, both apple slices and apple pomace, the by-product of apple juice processing, were subjected to vinegar fermentation. The pectins extracted from the solid residue of vinegar-fermented apple slices (FAP) and apple pomaces (FAPP) were co...
This study aimed to evaluate the feasibility of producing vinegar from organic third-category apples, peaches, and clementines on a laboratory scale. Two-step fermentation with Saccharomyces cerevisiae and Gluconobacter oxydans was applied, monitorin...
Background: Apple cider vinegar (ACV) is a naturally fermented beverage with potential metabolic health benefits; however, its effects on weight loss remain controversial. This systematic review and meta-analysis of randomized controlled trials (RCTs...
As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids...
In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min)...
The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1—ham with curing salt, without apple vinegar; S2—ham with curing sal...
Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases suc...
Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C—control treatment, R1 and R2—treatments with the addition of apple vinegar in various producti...
The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt...
Drosophila suzukii (Matsumura) is an agricultural pest that has been observed co-infesting soft-skinned fruits with Zaprionus indianus Gupta. The characterization of olfactory preferences by species is a necessary step towards the development of spec...
Consumers appreciate fermented meat products due to their nutritional value and unique taste. Fermented fruit vinegar used traditionally to preserve food is characterized by a high content of nutrients and bioactive ingredients. Acid whey has antioxi...
As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally co...
This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra...
Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from f...
The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (v/v) ethanol–w...
For the CO-FRESH (CO-creating sustainable and competitive FRuits and vEgetableS’ value cHains in Europe) project, implemented under Horizon 2020, the main objective is to design and pilot innovative system approaches to agri-food value chains i...
Alopecia areata is a scarless, localized hair loss disorder that is typically treated with topical formulations that ultimately only further irritate the condition. Hence, the goal of this study was to develop a nanoemulsion with a base of garlic oil...
Background/Objectives: There is a seemingly high prevalence of dietary supplement use in the kidney stone population. We aimed to understand patients’ perceptions of dietary supplements and their role in the management of kidney stones. Methods...
The aim of this study was to investigate the effects of apple cider vinegar (ACV), various mouthwashes and bleaching on the color and surface roughness of fiber strip-reinforced and unreinforced restorative materials. The materials were resin composi...
Two novel strains AV382 and AV436 were isolated from a submerged industrial bioreactor for production of apple cider vinegar in Kopivnik (Slovenia). Both strains showed very high (≥98.2%) 16S rRNA gene sequence similarities with Komagataeibacter s...
The invasion of Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) worldwide has disrupted existing or developing integrated pest management (IPM) programs in soft-skinned fruits. Currently, with a reliance on only broad-spectrum insecticides, t...
Several commercial products and home-made attractants have been developed for monitoring and mass-trapping of the spotted wing drosophila, Drosophila suzukii. Growers in Mexico have adopted an attractant based on a fermenting mixture of raspberry pul...
Worldwide monitoring programs of the invasive fruit pest Drosophila suzukii Matsumura (Diptera: Drosophilidae), using fermentation baits like apple cider vinegar (ACV), revealed a counterintuitive period of low trap catches during summer, followed by...
Fermented vinegars have been highlighted globally for their health benefits. The benefits can differ according to the type of vinegar; therefore, we investigated the differences of 15 grain (GV), 10 persimmon (PV), and 14 apple vinegars (AV) using in...
Acetic fermentation is a method for processing plant material which has been known since antiquity. Balsamic and apple cider vinegars are investigated as antibacterial, anti-obesity, and anti-diabetic remedies. However, there is little information ab...
Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined the interplay between the microbiome and the metabolome over a three-month period, with samples collected...
Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste. This study aimed to investigate the possibility of deodorization of sheep placenta via...
Live vinegar is a product formed through a two-step fermentation process of a sugar substrate that has not been subjected to filtration or pasteurization. This is considered to preserve all nutrients and biologically active microorganisms, making it...
Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice...
Obesity is a worldwide epidemic characterized by excessive fat accumulation, associated with multiple comorbidities and complications. Emerging evidence points to gut microbiome as a driving force in the pathogenesis of obesity. Vinegar intake, a tra...
Vinegar has been known as a traditional remedy since ancient times. In addition to being used as a flavoring and aroma enhancer in world cuisines, it has attracted more and more attention due to its bioactive potential and health properties. Although...
The spotted-wing drosophila, Drosophila suzukii (Matsumura, 1931) (Diptera: Drosophilidae), is an invasive pest causing substantial economic losses in berry production worldwide. Reliable monitoring is essential for effective integrated pest manageme...
Wood vinegar, a by-product of wood pyrolysis, is mostly discarded. Wood vinegar has a phytotoxic effect and could be potentially used as a naturally derived herbicide for weed control. The objective of this research was to evaluate the efficacy of wo...
Herein, the effect of the dipping (static) marination process (at 4 °C for 2 h) with different types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties, including texture and protein profile of beef steaks and the...
Concerns over the potential adulteration of commercially produced foods give rise to a requirement for a simple and fast analytical method capable of quantifying potential adulterants. This work demonstrates a simple HPLC method tailored to detect ma...
In the current study, the antioxidant activity of traditional homemade fruit vinegars (HMV) was estimated by measuring the rate of homogeneous redox reaction with 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS•+) using cyc...
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product w...
The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed tow...
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